Potato Bacon Omelet
Recipe: #16603
January 06, 2015
Categories: Breakfast, Eggs, Southern, Brunch, Gluten-Free, High Protein, Low Carbohydrate, more
"I wanted a new way to use up part of a leftover baked potato,and came across this recipe in TOH's " The Best of Country Cooking 2014 ". I think it turned out extremely well. I did however change the amounts of a few ingredients, the original amounts will be in parenthesis. Submitted to " ZAZZ " on 1/6/15. " Keep Smiling :)"
Ingredients
Nutritional
- Serving Size: 1 (312.3 g)
- Calories 515.9
- Total Fat - 35.4 g
- Saturated Fat - 13.6 g
- Cholesterol - 467.4 mg
- Sodium - 1005.9 mg
- Total Carbohydrate - 17.8 g
- Dietary Fiber - 2.2 g
- Sugars - 4.5 g
- Protein - 30.8 g
- Calcium - 389.8 mg
- Iron - 2.7 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a small non stick skillet over medium heat,cook bacon and onion until bacon is crisp and onion is soft.
Step 2
Add the cubed potato and heat through then drain on paper towels and set aside.
Step 3
In the same skillet melt margarine over medium-high heat.
Step 4
Whisk the eggs,milk,salt,and pepper.
Step 5
Then add egg mixture to skillet(eggs should start setting right away).
Step 6
As the eggs start setting,push cooked eggs to center and let uncooked portion flow underneath.
Step 7
When eggs are set,sprinkle cheese on one side and top with potato/bacon mixture.
Step 8
Then cover potato mixture with other side of omelet,and slide onto plate.
Tips
No special items needed.